# Ingredients:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 5.3 oz each)
02 - 2 tablespoons olive oil
03 - 1 teaspoon garlic powder
04 - 1 teaspoon dried Italian herbs
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon black pepper
→ Broccoli
07 - 2 medium heads broccoli, cut into florets (about 1.75 pounds total)
08 - 1 1/2 tablespoons olive oil
09 - 1/2 teaspoon kosher salt
10 - 1/4 teaspoon black pepper
→ Parmesan-Panko Crust
11 - 1 cup panko breadcrumbs
12 - 3/4 cup freshly grated Parmesan cheese
13 - 2 tablespoons unsalted butter, melted
14 - 1 tablespoon fresh parsley, finely chopped
15 - Zest of 1 lemon
# Instructions:
01 - Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper. In a small mixing bowl, combine panko breadcrumbs, freshly grated Parmesan cheese, melted butter, fresh parsley, and lemon zest. Mix until evenly distributed and set aside.
02 - Arrange chicken breasts on one side of the prepared baking sheet. Drizzle with 2 tablespoons olive oil and rub evenly with garlic powder, dried Italian herbs, kosher salt, and black pepper, coating all surfaces.
03 - On the other side of the baking sheet, toss broccoli florets with 1 1/2 tablespoons olive oil, kosher salt, and black pepper. Spread in a single layer, ensuring pieces are evenly distributed.
04 - Generously sprinkle the Parmesan-panko mixture over both chicken breasts and broccoli florets. Press lightly with your fingers to help the topping adhere to the surface of each piece.
05 - Roast in preheated oven for 23 to 25 minutes, until chicken reaches an internal temperature of 165°F and the Parmesan-panko topping is golden brown and crisp.
06 - For additional crispness, place the tray under the broiler for 1 to 2 minutes, watching carefully to prevent burning.
07 - Remove from oven and allow to rest for 3 minutes before serving. This allows juices to redistribute and the crust to set properly.
